Tofu Stir Fry
featured in 6 High Protein Vegetarian Dinners
A healthy and delicious stir-fry recipe featuring crispy tofu, colorful bell peppers, snap peas, and a savory sauce.
Tasty Team
94% would make again
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Ingredients
for 2 servings
- 4 cloves garlic, minced, divided
- 2 teaspoons fresh ginger, grated
- 1 tablespoon honey
- 1 teaspoon sriracha
- ¼ cup lime juice (60 mL)
- ¼ cup reduced sodium soy sauce (60 mL)
- 1 block extra firm tofu
- 2 tablespoons sesame oil
- 1 cup sliced white onion
- 1 cup sliced carrot
- 1 cup sliced red bell pepper
- ½ cup edamame (75 g), frozen, thawed
- 3 cups soba noodle (300 g), cooked
- 1 tablespoon sesame seed
- green onion, chopped, to serve
Nutrition Info
- Calories 1356
- Fat 30g
- Carbs 217g
- Fiber 22g
- Sugar 44g
- Protein 55g
Estimated values based on one serving size.
Preparation
- In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
- Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
- In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
- Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
- Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
- Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
- Garnish with green onions, if desired.
- Enjoy!
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